Skip to main content

Prawn Biryani


Seafood is a paradise in terms of appetite for people meanwhile Biriyani is the Royal Food for a person's appetite. It is very hard and unlike to compare these two delicacies just like comparing an apple with orange but we can go with the seafood and the biriyani in an appealing way by making biriyani using seafood.
This is an epic biriyani with aromatic and fluffy basmati rice along with the umami flavour of the prawns, which will bring gentle waves from the ocean as you dig deep into it.
The Biriyani is made in a simpler form and the ingredients which are being used in the video is likely for everyone from renegade bachelors to chefs.








Ingredients

For marinating the prawns

  • 250 g prawns (cleaned and deveined)
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Lemon Juice
  • salt to taste
For the rice
  • 3 cups Basmati Rice
  • 3 Green Cardamom
  • 4 Cloves
  • 10-12 Black Peppercorns
  • 1/2 tsp Cumin Seeds
  • 2 Bayleaf
  • Salt as Required

For the Saffron Milk
  • 1/2 cup Warm milk
  • Some strands of Saffron
For the Prawn Curry
  • 3 tbsp Vegetable Oil
  • 2 Cinnamon Sticks
  • 3 Green Cardamom
  • 2 Bay leaf
  • 4 Cloves
  • 1/2 tsp Black Peppercorns
  • 1 tsp Cumin Seeds
  • 2 Onions (sliced)
  • 1 cup chopped Tomatoes
  • 1 tbsp Ginger Garlic Paste
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Sugar
  • 1 cup Yoghurt (whisked)
  • 2 tbsp Garam Masala powder
  • 2 Green Chilies (slit in half )
  • A handful of mint leaves
  • Salt as required
For layering on top 
  • Saffron milk we prepared earlier
  • Fresh Mint
  • 1 tsp Kewra Water
  • 1 tbsp Ghee ( clarified butter )
  • Fried Onions ( barista )
Garnish
  • Fresh Mint Leaves
  • Fried Onions ( barista )





Method

  • Wash and clean the rice multiple time until the water is clear enough.
  • In a bowl, add the prawns, along with turmeric powder, red chilli powder, lemon juice and salt.
  • Mix well and let it marinate for 15-20 minutes.
  • Make the saffron milk by adding some saffron strands to the warm milk, mix and keep it aside.
  • For the prawn curry, heat some vegetable oil on low heat and add all the whole spices mentioned above, then add the onions. 
  • Once the onions turn golden brown then add the chopped tomatoes. When the tomatoes become soft add the ginger garlic paste.
  • Saute until the raw aroma of ginger-garlic goes away. Then add the powdered spices except for the garam masala.
  • Add splashes of water if the masala burns and let it cook on a slow flame.
  • Now add some sugar, mix well then add the whisked yoghurt. Stir fast and let the yoghurt mix well with the masala.
  • Next, add some garam masala powder and cook until the oil releases from the masala.
  • Now add the marinated prawns, mix well, then add the green chillies and mint leaves. Let it cook on slow heat.
  • For the rice, in boiling water, add the mentioned whole spices, when the colour of the water changes, then add the soaked rice.
  • Cook until the rice is just 80 % done.
  • Now drain the water and spread the rice on the prawn curry, do not press, do not forget the edges.
  • For the layering add the saffron milk, mint leaves, kewra water, ghee and cover the top tightly.
  • Let it cook on low flame for 15-20 minutes.
  • Serve once it is done, for the garnish you can add some mint leaves and fried onions.

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (...
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the...
Post a Comment
Read more